Posted by: admin on: February 22 2011 • Categorized in: News
It seems the U.S. consumer slowly get accustomed to the black stuff we highly praise here in Europe, not only for it´s aroma and taste, but also for it`s effect on the body in general.
Over at SLASHFOOD, Joshua M. Bernstein, got the chance to taste The Bitter Truth`s brand new amaro-style liqueur E**X**R.
“But then I took a nip. Initially offputting, the intensely complex herbaceousness soon proved appealing. In minutes the bottle was empty. And my stomach? It soon followed suit, creating extra room for dessert.”
Muddle 4 slightly roasted cherry tomatoes with basil and salt. Add 2 ounces of your cheese-washed rum and another 1/2 ounce of Lillet Blanc, along with a dash of The Bitter Truth celery bitters. Dry stir, then stir with ice. Then double strain your cocktail, garnish with basil or tomato section and finish with a dash of Glenfiddich.
Posted by: admin on: January 30 2011 • Categorized in: News
THE BITTER TRUTH™ LAUNCHES E**X**R IN U.S. MARKET
E**X**R Combines a Bitter with a Digestive Liqueur
Munich, Germany—28th january/2011 – The Bitter Truth™, Europe’s leading producer of cocktail bitters and flavorings, has announced the stateside launch of E**X**R, its artisanal digestive liqueur. Firmly rooted in the traditions of both classic sweet vermouths and alpine digestive tonicsthis unique product blurs the lines between amaro and vermouth, offering a complex new flavoring for the mixologist’s arsenal.
“American bartenders are developing drinks that highlight bitter liqueurs more and more,” said Alexander Hauck of The Bitter Truth™. “We are thrilled to be introducing E**X**R to the marketplace, which we hope will intrigue and inspire these talented mixologists.”
E**X**R is a digestive liqueur that blurs the lines of conventional wisdom. At once velvety smooth and clean, aromatic and herbaceous, E**X**Rembodies the caramel sweetness of port and the bitter flavors of a classic italian amaro. Complex in character, it suggests herbal aromas of mint, myrrh, sage and gentian as well as flavors of rhubarb and lemon.
E**X**R can be enjoyed in a pre-dinner Manhattan or Negroni or neat after a rich meal to aid digestion. This unique product is as delicate as the finest vermouths … Read more
Posted by: admin on: January 27 2011 • Categorized in: News
In his latest post for FineCooking, Camper English describes Celery as the hottest flavor in bitters since grapefruit. Celery Bitters were defunct for decades and were served as a tonic during the late 19th century and seemed to have improved manliness. So we can thing of some kind of liquid Viagra. Years ago we were attracted by this weird sounding history and flavor profile and decided to revieve this long lost ingredient and reinvented Celery Bitters which meanwhile was named “Best New Product” at the Tales of the Cocktail Sprited Awards 2010 in New Orleans.
We remember attending a workshop, held by Bols in Stuttgart/Germany, with special guests Wayne Collins and Naren Young, which was actually the very first presentation of this new kind of bitters. Wayne & Naren were immediately attracted by this new and unusual flavor and started playing around with it. The outcome was delicous in innovative, pushing the ordinary Gin & Tonic theme to new heigths.
Here is what they came up with:
The Garden & Tonic
1.5 fl.oz. Gin
2-3 dashes The Bitter Truth Celery Bitters
2-3 dashes Elderflower Liqueur or Maraschino Liqueur
4-5 Mint Leaves
1 Slice of Cucumber
1 Lime Wedge
Tonic Water… Read more
Posted by: admin on: January 10 2011 • Categorized in: News
Bartenders are obsessing about using bitters. Jaq Bayles of Drinks International Magazine went on a journey to discover the secrets behind the recent bitters boom.
“Gary Regan and The Bitter Truth company are largely credited with having kickstarted the interest in the sector, and many others have followed suit.”
And as Alex Turner points out: ” “Bartenders really want them. Bearing in mind you are only putting in a dash or two, they do change the flavour and colour of a drink. There are a lot more bitters around and bartenders are looking back at the way drinks were made 100 years ago and recreating those drinks with modern ingredients.”
Posted by: admin on: January 3 2011 • Categorized in: News
Just before the holidays, Saveur Magazine published their february issue which holds Saveurs annual Top 100 list of great finds from the world of food. This years list focuses on chefs.
“The result is the most passionate and authoritative Saveur 100 yet, a grab bag of chef-recommended tools, tricks of the trade, must-visit restaurants, beloved books, amazing drinks, guilty-pleasure foods, and much more. It’s a peek inside the kitchens, hearts, and minds of some of the world’s most talented cooks.”
Ken Oringer of CLIO in Boston had nice words to say about The Bitter Truth Celery Bitters: “It makes drinks sing with complex, vegetal depth; in food, too, it brings out the best in other ingredients. When making rhubarb chutney, I poach the rhubarb in honey and add ginger, lime zest, and a few drops of celery bitters. The bitters make you say, “What’s that last element I can’t quite place?”